This Marillenkuchen - Austrian Apricot Cake is perfect for tea time or as a sweet treat for any occasion with its easy light cake batter and fresh fruit topping that serves 16.

Adapted from Gutekueche-at

Serves 16

Ingredients:
220 grams / 4 large eggs, room temperature and separated
200 grams / 7 ounces butter, room temperature
200 grams / 1 2/3 cups - 1 tablespoon confectioner’s/icing sugar, sifted
1 teaspoon vanilla extract
1/4 teaspoon sea salt
3 grams / 2 teaspoons lemon zest, finely chopped
200 grams / 1 1/4 cups plain flour
4 grams / 1 teaspoon baking powder
500 grams / 1 pound fresh apricots, halved and pitted
Optional
20 grams / 1 tablespoon apricot jam
15 grams / 1 tablespoon water

Directions:
- Preheat your oven to 180C/350F and greaseproof a baking tin.
- Toss the egg yolks, butter, sugar, vanilla extract, salt and lemon zest into a bowl and whip on medium speed until pale and fluffy, approximately 3 minutes.
- In a separate bowl, stir the flour and baking powder together until combined and toss into the egg yolk mixture.
- Whip on a low setting until combined and no dry portions remain in the edges or base of the bowl.
- In a large separate bowl, whip the egg whites on medium speed, until stiff, approximately 8 minutes.
- Add 1/2 the egg yolk mixture into the egg whites and fold slowly until the mixture is smooth.
- Repeat with the remaining egg yolk mixture until your batter is smooth.
- Pour into your baking tin and smooth out evenly.
- Press the halved apricots tightly into your cake tin, cut side up.
- Place in the oven and bake for 40 minutes.
- Remove and allow to cool fully.
- Optional: Stir the apricot jam and water together and brush over the apricots whilst hot.
- Slice and serve.
- Enjoy!

Recipe can be found at [ Ссылка ]

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